A lighter version of a brunch favorite, this quiche is packed with turkey bacon, spinach, mushrooms, onions, and topped with cheese. Serve with fruit on the side for a protein-packed breakfast or pair with a mixed greens salad for a filling dinner.
This is my favorite way to have quiche. Now, I love a flaky, buttery crust as much as the next southern gal, but when it comes to quiche, I find myself really preferring crustless. The problem is that without the crust it’s easy to veer into the egg casserole category. But with generous fillings and the right egg consistency, all it takes is baking it in the same pie dish (sans crust) to give that classic quiche look and feel. For fillings, you can’t go wrong with mushrooms and onions, especially when combined with turkey bacon and spinach.
The thing I really love about quiches (besides the whole breakfast for dinner thing) is that they can be so customized. Pretty much anything you can order in an omelette can be made into a quiche, and then some! Bell peppers, asparagus, even Denver-style, broccoli, steak, artichokes, you name it.
For the light version, substitute greek yogurt or low fat milk, and cut down/out the cheese. Of course, I’m one to keep the cheese and do 10 extra sit-ups instead.
For breakfast or brunch, pair with fresh fruit or something sweet, like french toast. For dinner, pair with a mixed greens salad.
- 8 eggs
- 1 cup of milk or greek yogurt for light version
- 1/2 onion, chopped
- 8 oz fresh mushrooms, sliced
- 4-6 slices of turkey bacon, chopped
- 2 cups packed fresh spinach
- 1/3 cup grated parmesan cheese
- 1 cup shredded cheese, any kind (leave out or reduce for light version)
- 1/2 tsp nutmeg
- 1/2 tsp parsley
- salt & pepper, to taste
- 1. Preheat the oven to 325F. While oven is warming up, chop and slice the vegetables and turkey bacon.
- 2. Put a little olive or canola oil to a skillet and add the mushrooms, onions, and turkey bacon. Sauté for 7-8 minutes, or until onions are translucent and bacon cooked through.
- 3. Break the eggs into a bowl and add the milk (can also substitute greek yogurt). Add the paprika, parsley, and salt and pepper to taste.
- 4. Spray a piepan or casserole dish with non-stick spray and put onion mixture on bottom. Tear spinach into small pieces and add on top. Stir in all of the parmesan cheese and 3/4 cup of the shredded cheese.
- 5. Pour the egg mixture onto everything, making sure it is spread evenly and all layers are saturated. Sprinkle remaining cheese on top.
- 6. Place in the pre-heated oven and bake for 50 minutes at 325F until the eggs are set and no longer jiggly. If not done after 50 minutes, bake for an additional five minutes. Remove from the oven and allow to rest for 10 minutes before serving.
- – Quiche makes great leftovers and can be stored in the fridge for up to four days.
- – If freezing, use a disposable pie pan and bake for only 40 minutes before removing, allowing to cool, and freezing. To cook, allow to thaw overnight and bake at 350F until done (approx. 20-30 minutes). Keeps up to 2 months in the freezer.
- – Whole milk is preferred for the creamy texture it gives. Can also use 1/2 milk and 1/2 sour cream or heavy cream.
- – This quiche is designed to be fluffier. For a denser quiche, reduce to 3/4 cup of milk